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These crispy smashed potatoes are buttery, crunchy on the outside, and soft and fluffy in the middle. Made with just a handful of ingredients, they’re one of the easiest potato side dishes you can make—and one of the most addictive!
If you’re looking for the perfect potato recipe to serve with burgers, Air Fryer Boneless Chicken Thighs, or Garlic Butter Steak Bites, these smashed potatoes deliver every time.
Why you’ll love this smashed baby potatoes recipe!
I know that everyone here loves easy recipes (I sure do!). Who doesn’t love potatoes? Whether mashed, twice-baked,fries, or scalloped, everyone enjoys these starchy spuds.
You can make these easy smashed potatoes with just four ingredients—that’s it! Four, simple ingredients come together to make a side dish that will have everyone at the table asking for seconds. It is pretty incredible what you can do with butter, salt, and pepper.
I must say that if you haven’t tried smashed potatoes yet, you need to! It is a whole new way to eat potatoes. You can have them with popcorn chicken, a juicy burger, or make smashed potatoes for a snack. I know I have eaten quite a few of these potatoes as a late-night, salty treat!
- Super crispy edges: The smashed shape creates lots of crunchy surface area.
- Simple ingredients: Just potatoes, butter, salt, and pepper.
- Perfect side dish: Great with burgers, chicken, steak, or fish.
- Kid-friendly: Everyone loves crispy potatoes.
- Versatile: Easily customize with cheese, garlic, or herbs.
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
- Small Potatoes – Any kind of small potatoes will be great. Starchy potatoes will bake a little crispier, while waxy potatoes will stay more tender as they bake. Just be sure they are small and well-washed since the skin stays on.
- Melted Butter – I like to use salted butter because potatoes taste best with lots of salt.
- Salt and pepper
Variations
There are a few things you can do to switch up these easy smashed potatoes. Here are my favorite alterations:
- Sprinkle the potatoes with grated parmesan cheese after they come out of the oven, while they are hot. Let the potatoes sit for about 5 minutes until the heat from the potatoes melts the cheese. Smashed potatoes with parmesan are delicious and also super easy.
- Pull the potatoes out of the oven in the last 10 minutes of baking time. Sprinkle them with some fresh chopped garlic, and pop the potatoes back in the oven to finish baking. This creates tasty garlic smashed potatoes!
- Use tri-colored baby potatoes to make a super pretty potato dish.
How to Make Crispy Smashed Baby Potatoes
- Boil the potatoes: Start by boiling the potatoes in a large pot of salted water until tender. They should be fork tender, meaning they’re soft enough for a fork to go right through each potato easily.
- Flatten the potatoes: Put them on a baking sheet covered with foil, then use a fork or masher to flatten them. Try to keep each potato in one piece so they bake together!
- Add the butter: Drizzle the melted butter over the potatoes, and sprinkle them with salt and pepper.
- Bake the potatoes: Bake the smashed potatoes for about 45 minutes. They will be golden brown on the top and have crispy edges. I like to sprinkle fresh parsley on top for a pop of color!
How to Store
- Refrigerator: Store leftover smashed baby potatoes in an airtight container for up to 5–7 days.
- Reheating: Reheat in a 350°F oven for about 10 minutes to restore the crispy texture. Microwaving works too, but the potatoes will be softer.
- Freezer: Freeze the potatoes in a freezer-safe bag for up to 2 months. Reheat in the oven until warmed through.
Frequently Asked Questions
Soaking potatoes will help remove some of the starch and help make them crispier. My smashed potatoes are boiled first and then baked, which makes them nice and tender, and ready to crisp in the oven.
No, they are not the same. Mashed potatoes are made by boiling potatoes and then beating or mashing them until they are smooth, creamy, and fluffy. Smashed potatoes are made by cooking the potatoes and then smashing them just once, leaving pieces of the potato whole and chunky.
You can use just a fork to smash potatoes or a potato masher, which is specially designed just to smash potatoes! It is a tool every chef should have. The bottom of a glass or measuring cup works, too.
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Crispy Smashed Potatoes
Ingredients
- 1 1/2 pounds small potatoes, about 15 potatoes
- 4 tablespoons butter, melted
- 1 tablespoon plus 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Bring a large pot of water to a boil and add one tablespoon of the salt to the water.1 tablespoon plus 1 teaspoon salt
- Preheat your oven to 400 degrees F and line a rimmed baking tray with foil.
- Add the small potatoes to the boiling water and cook for about 20 minutes. The potatoes should be soft. Try sticking a fork through a potato and it should slide easily right through.1 1/2 pounds small potatoes, about 15 potatoes
- Drain the potatoes and then let them sit for about 5 minutes to cool and dry.
- Spread the potatoes out on the baking sheet tray then use a fork to smash each one. Try to keep the potato in one piece as you smash. The thinner you make them, the crispier they will be. Thicker potatoes will have a fluffier center.
- Once the potatoes are smashed, let them sit for another 10 minutes just to dry off. Waiting will also help them get crispier when they bake later on!
- Drizzle the melted butter over the potatoes, making sure you get butter over each one.4 tablespoons butter, melted
- Sprinkle the remaining teaspoon of salt and pepper over the potatoes as well.1/4 teaspoon ground black pepper
- Bake in the preheated oven for 45 minutes. The potatoes will be golden and crispy.
- Enjoy with a side of sour cream, chopped green onions, ketchup, or just plain!
Video
Notes
- Use small potatoes for the best texture.
- Don’t over-smash—keep the potatoes mostly intact.
- Let potatoes dry slightly after boiling for better crisping.
- Bake until edges are deep golden brown for maximum crunch.
- Serve immediately for the crispiest texture.
Delicious? Smashed the, with a flat bottomed coffee mug. Even and no sticking !